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Servings Per Recipe: 14
Amount Per Serving
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Stir together biscuit crumbs, honey, oil and butter. Press the mixture firmly but not thickly into greased bottom and sides of a 23 cm (9 1⁄16 in) spring form pan. Place it in the fridge.
Whip the curd cheese with a hand electric mixer until smooth and fluffy; add flour, lemon juice, vanilla, sugar, and yolks. Finely, stir in gently beaten whites.
Scrape the mixture into the crust and place into the preheated oven at 180 0C (356 0F), bake 30 min., then reduce to 160 0C (320 0F) and bake 40-45 min. more, or until little brownish around edges.
Turn off oven, open little the door and let the cake cool in oven for 30 minutes while you make the topping.
Whisk together sour cream, Greek yogurt, sugar, vanilla and pour it over the cheesecake. Return to the oven for further 15 minutes. After it cools down, place it in the fridge.
With a metal spatula, loosen the cheesecake from sides of pan. Remove pan side. Place cheesecake on a plate and served with black forest fruits in a separate glass.
Cover with plastic wrap and refrigerate for up to 3 days.
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